Prep the peppers: Preheat oven to 400°F (200°C). Slice each pepper in half lengthwise and remove seeds and membranes. Place cut-side up in a baking dish. Drizzle with a little oil and a pinch of salt. Roast for 12–15 minutes until slightly tender but still holding shape.

Slice the veggies and beef: Thinly slice the onion and mushrooms. If your steak isn’t pre-sliced, freeze it for 20 minutes, then slice very thin against the grain.

Sauté the vegetables: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms with a pinch of salt. Cook, stirring often, until softened and lightly browned, about 6–8 minutes. Add garlic in the last minute. Transfer to a bowl.

Cook the beef: Add the remaining oil to the hot skillet. Add the steak in a single layer. Season with salt, pepper, and smoked paprika or Italian seasoning if using. Sear 1–2 minutes per side until just cooked. Don’t overcook; it should stay tender.

Combine and season: Return the onion-mushroom mix to the skillet with the beef. Add Worcestershire if using. Toss to combine. Taste and adjust salt and pepper.

Layer the peppers: Remove peppers from the oven. Place half a slice of provolone in each pepper half. Spoon the beef mixture evenly into the peppers, packing it in.

Add cheese and bake: Top each stuffed pepper with another slice of provolone. Return to the oven and bake 8–10 minutes, until the cheese melts and starts to bubble.

Finish under the broiler (optional): For a browned top, broil 1–2 minutes. Watch closely to avoid burning.

Rest and serve: Let the peppers rest 5 minutes. The filling sets slightly and the juices redistribute. Serve hot.